For those of you who follow my food blogging ways you’ll know I’m big into these 1 pot meals. To be honest I just try to find ways of not having to do too much washing up. I know most, if not all of you will agree. That being said when I’m not doing the washing up I’ll use every pot n pan I can, but that’s just me!
For this dish I love the sweet flavour from the paprika which while cooking, gels well with the peppers.
This dish is full of flavour and is great served with my Black Beans and Rice recipe.
3 lbs Organic chicken pieces (drumsticks, breasts, thighs)
4 cups low-sodium organic chicken broth
1 cup red onion – fine dice
1 red bell pepper – cored, small dice
1 yellow bell pepper – cored, small dice
2 tbsp tomato paste
1 cup white wine (whatever you’re drinking at this exact moment)
2 tbsp sweet paprika (1 for chicken marinade, 1 for sauce)
1 tsp crushed red pepper
1 tbsp chopped fresh marjoram
3/4 tsp salt, divided
1/2 tsp freshly ground pepper
4 tbsp olive oil
Preheat oven to 350°F.
Toss 1 tbsp paprika, 2 tbsp olive oil and 1 tsp salt together in large mixing bowl. Add chicken pieces to bowl and toss.
Preheat large non-stick saute pan on high heat for 1 minute. Add 1 tbsp olive oil. Sear each chicken piece for 2-3 minutes each side until golden. Once browned add to large oven proof dish.
Wipe out pan of excess juices and add another tbsp olive oil. Add peppers, onion, garlic and saute for 2 minutes. Add tomato paste, 1 tbsp paprika, crushed red peppers & marjoram and stir for 1 minute. Add wine and bring to boil. Once boiling add to chicken in casserole dish. Add chicken broth. Cover dish with foil and pop in oven for 2 hours or until chicken is fork tender.
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients.